Davey Boy's Cheesey Garlic Chicken Breasts

HAPPY BIRTHDAY DAVEY!

Today is my 'baby's' birthday - he's 33!

(Now don't be saying how that makes me old, OK?)

This picture was taken last year on his birthday. We have so few of the 2 of us together, that I'm thrilled to be able to share this one with you today.

I'm very proud of him.  He served 9 years in the navy as a corpsman and served 2 tours overseas on the USS Bataan.

He's the proud daddy of 3 great kids (Charlie, Chloe & Caden) and a sweet husband to my daughter-in-love, Lyn!

Growing up, he filled our home with laughter.  If only those walls could talk...what stories they would tell!

When I was putting my cookbook together, I asked him for a recipe and I was SO tickled when he gave me this one....that he created himself! And he gave me this name for it too.

The 'note' under his recipe in my book reads..."Our son Dave always enjoyed being in the kitchen with me when he was growing up.  I can't count the times he's called to ask me about a recipe since he left home.  I am honored to add this delicious dish that he has created.  His dad and I have lovingly called him Davey Boy, so I was delighted when he gave me this title for his recipe also".

SA-WEEETT!!

This next picture is from one of my older cookbooks (& the bottom part of the picture of Dave's recipe in my own cookbook).  When Dave was not quite 4, he was sitting on the counter while I made that granola recipe, and he printed his name at the top of that page.  His sister has marked this cookbook to be his when I'm no longer in need of it. *-*

That 'signature' is absolutely priceless!

Below is Dave's 4 yr. old picture - toooo sweet!

(melts my heart just to look at it again)

 A copy of this picture hangs on the wall in our bedroom...along with pictures of his sister and brother when they were about this age.

This is a delicious dish created by my youngest and I do hope you'll give it a try!

DAVEY BOY'S CHEESEY GARLIC CHICKEN BREASTS

4 - 6 boneless skinless chicken breasts

1 (12 ozs) box garlic and cheese croutons

(get the best brand)

1 (16 ozs) tub sour cream

1 (8 ozs) pkg. mozzarella or monterey jack cheese

toothpicks or cooking twine, optional

Preheat oven to 350. Grease 9" X 13" baking dish. Crush croutons into medium to med-fine consistency; pour into bowl and set aside. 

Place sour cream in large bowl and set aside.

Slice cheese into 1/4" slices so that they are slightly larger than the size of a pat of butter.

Trim fat from chicken and make a slice down thickest partion of the breast, without going through to the other side.

Insert 1 - 2 slices of cheese into chicken. To keep chicken in place, if desired, use toothpicks or twine.

Roll chicken in sour cream, then in crushed croutons.

(I like to add a little grated parmesan to croutons also)

Place in prepared dish sliced side up.  Once all chicken has been rolled and placed in the dish, mix remaining croutons and sour cream together and sprinkle over chicken.

Cover; bake 40 minutes, then uncover and bake 20 minutes more. 

Time will vary depending on number of breasts and heating elements.

(He's pretty darn good, wouldn't you say??? I WOULD SAY!=)

The gift of David Benjamin Baker 33 years ago today is one of the very best I've ever received.

How thankful I am God chose me to be his mom!

Linked to Melt in Your Mouth Monday

Cinnamon Chip Cookies

{This was posted late on Friday, so I'm reposting...}


PSSSSTT!!  I'm guest posting (my very first time!) at Mandy's Recipe Box this Saturday, May 14th.  I'd be honored if you'd stop by....

I tried this recipe recently for the first time and fell in love with these delicious treats.

I don't remember ever making cookies that baked this thick and still tasted wonderful, and not dry.

I found the recipe at Frugal Antics of a Harried Homemaker and followed the directions to a tee.

And I'm sooo glad I did - in my opinion, these are the perfect cookie.
They're thick & crispy on the outside...soft in the center.

With a wonderful cinnamon flavor...

MMMMM!!!

CINNAMON CHIP COOKIES

1 cup softened butter
1 cup sugar
1 cup brown sugar
2 eggs
2 cups ground oatmeal (place in blender until pulverized)
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
2 tsp. vanilla
2 cups flour
1 bag of cinnamon chips (found in choco chip aisle...sometimes only seasonally)
1/2 c. sugar
1 Tb. cinnamon

Preheat oven to 375. In large bowl, cream butter and sugars. Add eggs and vanilla. Combine the dry ingredients and stir in until blended.  Add the cinnamon chips.  In a shallow bowl, combine the 1/2 c. sugar and 1 Tb. cinnamon. Drop tablespoonsful of dough (use small scoop if desired or just roll into balls) and roll in sugar/cinnamon mixture.  (I think they'd be plenty tasty omitting this step). Place on ungreased cookie sheet and bake 10 minutes.  Let rest 1 minute before removing to rack to cool.

Yield: about 5 dozen nice-sized cookies

Linked to Totally Tasty Tuesday
              Sweets for a Saturday
                  Recipe of the Week

Have you seen it yet?

Hello Blogging  Buddies -

Just in case you haven't seen this new page yet, please check it out.  I am on an adventure of a lifetime - with 4 other new blogging foodies (& sweeties too!) and would love for you to 'like' us.

More info to follow soon....we 'launch' on May 30th.

http://www.facebook.com/pages/Country-Cooks-Across-America/153335841399663

Mini Brownie Treats & Chocolate-Peanut Butter Cup Cookies

Welcome to Bake Sale Week here at the Better Baker!!

This is what my counter looked like when I was preparing for our last bake sale!

I'm on a Relay for Life team again this year, "The Baker's Dozen" in honor of our precious 5-yr old grandson Caden, and we are having a bake/garage sale this weekend to raise funds to help fight cancer. (leukemia in Caden's case)

Our precious little redheaded guy

(He's been bald twice during his treatments, so that hair is our delight! My hubby is a redhead too, and Caden looks so much like Papa!)

So I thought I would share pictures and recipes for some of the treats I've been making.

These are both great kid-friendly recipes to make any time of the year!

How much easier could it get?  Only TWO ingredients? 

BOTH recipes!!

These make nice treats for school lunches.

I'm sposin' they could be called a candy as well as a cookie...


MINI BROWNIE TREATS 
(on left side of picture above)

1 package (9" X 13" pan size) fudge brownie mix
48 striped chocolate kisses, unwrapped

 Preheat oven to 350. Prepare brownie mix according to package directions for fudge-like brownies. Fill paper-lined miniature muffin cups 2/3 full. Bake 18 - 21 minutes or until a toothpick comes out clean. Cool about 30 seconds, then top each with a chocolate kiss. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 4 dozen yummy little treats


CHOCOLATE-PEANUT BUTTER CUP COOKIES

1 (15 ozs) roll refrigerated ready-to-slice peanut butter cookie dough
(Chocolate chip is great too!)
48 miniature peanut butter cup candies

Preheat oven to 350. Slice cookie dough into 3/4-inch slices.  Cut each slice into quarters.  Place each quarter into ungreased mini muffin pans.  Bake 8 - 10 minutes (dough will rise during baking). Remove from oven and immediately press an unwrapped peanut butter cup gently and evenly into cookie (right side up).  Cool before removing from pan.  Refrigerate until firm.  Yield: 4 dozen cookies.

Stay tuned for more sweet treats later in the week!  

Linked to Totally Tasty Tuesday

           Sweet Indulgences Sunday

Recipe of the Week

Easy Microwave Cauliflower and Cheese

Did you see my blog post from yesterday? 

If so, did you wonder "What was that orange stuff?" on the plate with the quesadillas?

I'm here to tell you today....

I don't eat enough vegetables, but...

I'm Crazy for Cauliflower, especially with Cheese.

I don't enjoy cleaning it...raw...cutting off the dark parts...breaking/cutting  it into pieces - and having it fly all over the place!

Nevertheless, I know it's good for me.

But give me a head of cauliflower and most likely this will be the way I want to fix it.

It's so easy and delicious!

Add a little water to the baking dish - cover with plastic wrap (or waxed paper) and zap until tender....then top with a mayo/onion/mustard combo...and cheese....

YUUUUUMM!!!

This is how I cut it into servings...

Just dish it up into servings - one big piece at a time.

I've had this recipe for many years and can't begin to remember where I got it, but do hope you'll give it a try.

MICROWAVE CAULIFLOWER & CHEESE

1 med. head of cauliflower
2 Tb. water
3/4 c. mayonnaise
1 Tb. onions, finely chopped
1 tsp. brown mustard
1/2 - 1 c. shredded cheddar cheese

Clean and core cauliflower.  Leave whole; place in 1-1/2 qt. microwavable casserole dish with water; cover with plastic wrap (or waxed paper if you avoid using plastic in the M/W). Cook at full power for about 10 - 12 minutes, until tender-crisp. (Be careful when removing plastic wrap so the steam doesn't burn you),
In small bowl, combine mayonnaise, onions, and mustard. Spoon mixture over top of cauliflower; sprinkle with cheese; cook full power for 1-1/2 - 2 minutes; uncovered.  Let stand 2 minutes before serving.

{Be sure to check in between cooking times, because of difference in microwaves}

Yield: 4 - 5 servings

What a great way to dress up our friend the cauliflower!! 

​

Linked to Gooseberry Patch Roundup - Cheese
Weekend Potluck